Baked Trout with Herbs and Lemon
A simple and delicious baked trout fillet dish enhanced with fresh dill and tangy lemon slices, wrapped in foil for maximum flavor and easy cleanup.
10 min
Prep
25 min
Cook
4
Serves
300
Calories
Macros · per serving
36g protein
4g carbs
16g fat
Ingredients
For 4 servings
- 4 trout fillet
- 1 lemon
- 1 bunch fresh dill
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 2 clove garlic
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Rinse the trout fillets under cold water and pat dry with paper towels.
- 3
Peel and mince the garlic cloves.
- 4
Slice the lemon into thin rounds, reserving a few slices for garnish.
- 5
Lay each trout fillet on a piece of aluminum foil large enough to wrap around it.
- 6
Drizzle each fillet with olive oil and season with salt and black pepper.
- 7
Sprinkle the minced garlic and fresh dill over the fillets, then place lemon slices on top.
- 8
Wrap the foil securely around each fillet to form a packet, ensuring it is tightly closed.
- 9
Place the foil packets on a baking sheet and bake in the preheated oven for 20-25 minutes or until the trout is cooked through and flakes easily with a fork.
- 10
Carefully open the foil packets, being cautious of steam, and transfer the trout to serving plates. Garnish with reserved lemon slices before serving.
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